We had these as part of an appetizer dinner, something I love to do and should do more often. It’s so much fun to “graze” at a meal, munching a bit of this and a bit of that. The other dishes were the Roasted Red Peppers with Onions, Olives, and Capers (previously reviewed) and a fantastic bruschetta made with heirloom red and green tomatoes.
For the tips, the recipe is written for 12 ounces of seitan and says some sauce will be left over. I used 9 ounces and made a half batch of sauce and still had a couple of tablespoons. I omitted the agave. Although jerk can have a slightly sweet edge to it traditionally, I knew we’d prefer it without. Next time, I’ll add a little cayenne because we like things spicy. But overall the sauce was fantastic. It had a great depth of flavor and was perfect with the seitan. Another time, I’m going to make the sauce and cut the seitan into strips for a sandwich.
Next time you’re entertaining, add these to the appetizer menu. This is the kind of food that can start the vegan conversation with omnis.